Jagerschnitzel

I have this German medical student right now who is always talking about schnitzel. Last week we were planning on going to this restaurant in Louisville called Gasthaus. We got there and it was closed. The German family that runs it is in Germany for a little break. We were disappointed but all was not lost. I asked him what kind of food we have here that they don't have in Germany. They don't have Mexican food in Germany! So we went out for Mexican food instead. He got enchiladas and a margarita.

The German medical student told me what to order when we finally do make it to Gasthaus. He says I need to try everything on the menu but I need to start with some jagerschnitzel or 'hunter's schnitzel.' I did a little research on schnitzel in Germany and I found out that it is traditionally served with a lemon slice and warm German potato salad.

Jagerschnitzel

3 boneless pork loin chops - cut in half to make thinner and pounded with a meat hammer
Bread crumbs - see note
2 eggs
¼ cup milk
Canola or corn oil for frying

1 small onion, diced
A package fresh white sliced mushrooms
1 can beef broth
¾ cup heavy cream
3 cloves garlic, pressed
a few dashes of soy sauce
Salt and pepper to taste
A little fresh parsley
1 t ground dried mustard
1 t dill weed

*for the breadcrumbs, either buy some ready made or grind up some croutons in the food processor or grind up saltine crackers. You can't just take a slice of bread and chop it up.

Put the oven on warm. Beat the eggs and milk together. Pour the breadcrumbs onto a plate. Heat a cast iron skillet to medium. Drop the chops in the bread crumbs, then in the eggs and then in the bread crumbs again. Dump a little oil in the bottom of the heated cast iron skillet. Fry the chops for about 5 minutes on each side until they are golden brown.
When the chops are done, transfer them to the oven to keep warm.

Saute the onions and garlic until soft. Add 1/2 can of beef broth and turn the heat up to high. Let the broth boil down for about 10-12 minutes. Add the mushrooms, the 1/2 can of beef broth, the cream and soy sauce. Let it boil down for a few minutes while stirring. Dissolve 1 T flour in 1/2 cup water. Slowly stir in the flour/water mixture to thicken your naughty sauce. Add in the dill weed and ground mustard. Continue to cook until mushrooms are soft and sauce is thick.

To serve, pour sauce over the chops. Garnish with fresh parsley. You must serve German Potato salad and a slice of lemon on the plate. Also recommended is fried cabbage.

German Potato Salad

1 pound new potatoes
1/2 onion, chopped in half
4 stips bacon
1/2 of a red onion, diced
1/4 cup cider vinegar
2 t mustard seeds
A scant 1/4 cup olive oil
Salt and freshly ground pepper
3 green onions sliced
a little bit of chopped fresh parsley leaves


Boil the peeled potatoes with the onion until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
In a cast iron skillet fry the bacon and leave the grease behind. Add the red onion and cook until soft. Add the vinegar and mustard seeds and cook for 2 more minutes. Add the oil and season, to taste, with salt and pepper. Crumble bacon and return to pan. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.

Suggested listening music: Kraftwerk - Autobahn.
Boom! Jagerschnitzel is das bomb!

And here is a squirrel who is pelletgunbait.